Chocolate Cake
A rice flour and almond chocolate cake coated with a banana-cocoa cream, ideal for birthdays and special occasions.
Ingredients
rice flour
1 cup (100 g)
almond flour
3/5 cup (50 g)
starch
1 tbsp (8 g)
cocoa powder (for cake)
1½ tbsp (10 g)
cane sugar
1/2 cup (70 g)
water
1/2 tsp (2 g)
baking soda
1/3 tsp (2 g)
lemon juice
1/2 tsp (2 g)
canola oil
4 tbsp (40 g)
coconut milk
1/2 cup (100 g)
banana (net weight)
500 g
cocoa powder (for cream sauce)
4 tbsp (25 g)
rice flour (for cream sauce, for thickening)
1½ tbsp (12 g)
Instructions
1
Make the cake base
Pour rice flour, almond flour, starch, cocoa powder, and cane sugar into a bowl, and gently stir with a whisk.
2
Mix the liquids
In another bowl, dissolve the baking soda in water, then mix in lemon juice, canola oil, and coconut milk. Stir well, then pour into the flour mixture from step 1 and mix thoroughly.
3
Bake
Place a cake mold on a baking tray lined with baking paper and pour in the batter. Bake in an oven preheated to 170°C for about 20 minutes.
4
Make the cream sauce
Pour all the cream sauce ingredients (banana, cocoa powder, rice flour) into a food processor and blend until smooth.
5
Cook the cream sauce
Pour the blended cream sauce into a saucepan, heat over medium heat, and constantly stir the bottom. Cook until thickened, remove from heat, and pour onto a flat plate to cool for later use.
6
Slice
Remove the baked cake from the mold and cut into three slices (about 1 cm thick). It is recommended to place wooden sticks or chopsticks on both sides as a guide for even thickness. Use the bottom two slices.
7
Assemble
Place one slice of cake on the bottom and spread the cooled cream sauce on top. Place another slice on top and press down gently to secure.
8
Coat the surface
Spread cream sauce on the top and sides of the cake as well.
9
Decorate
Decorate with a piping bag as desired.
